Discover the Gastronomy of Italy and the Mediterranean with two-time James Beard award winning author Clifford A. Wright
Mouthwatering food writing from the author's cookbooks and culinary history
Clifford A. Wright is a James Beard award-winning author of nineteen books on cooking, food, history, and politics, including the James Beard Cookbook of the Year in 2000, "A MEDITERRANEAN FEAST", the comprehensive 1,200 page tome "AN ITALIAN FEAST" (see image below), and many more, bringing you heirloom recipes from the Mediterranean, Italy, and around the world.
Clifford Wright is the reigning English-speaking expert on the cuisines and culinary culture of the Mediterranean.
— Colman Andrews, former editor of SAVEUR Magazine
Clifford Wright has put together 300 mouthwatering recipes [in Real Stew] that I want to try in the next week! This is exactly what I feel like eating right now.
— David Rosengarten, host of TV Food Network
“Real Stew” is a cookbook that doesn’t put on airs. “Real Stew” is what it is–an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like.
— Larry Bingham, Baltimore Sun
Clifford A. Wright... is a memorable, marvelous writer.
— Dick Sinnot, Boston Herald
Mediterranean Vegetables is a great reference book that will be invaluable to any chef’s library. I am especially glad to have it in mine.
— Jean-Georges Vongerichten, chef and co-author of Simple to Spectacular
This book [A Mediterranean Feast] is an impressive original study of the cradle of food civilization and marks an important achievement in the field of culinary history.
– James Beard Foundation Book Awards Committee, May 2000
I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries. In his monumental work, Clifford Wright has made a huge contribution. An astonishing accomplishment.
-Paula Wolfert
The Saveur 100. [Mediterranean Feast] Voted Most Delicious History Book You Can Cook From. Food-in-context has never been more thoroughly (and more cookably) presented.
--Saveur, January/February 2000
Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
-- John Alden, Smithsonian Magazine, January 2000,
Here’s a bookshelf worth of volumes..that celebrate the region’s diverse cooking traditions .... No book accomplishes that more impressively than Clifford Wright’s magnum opus “A Mediterranean Feast.”
–Malachy Duffy, Bon Appetit, May 2002
This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat. Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best. I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.”
–Jacques Pépin, chef, cookbook author, and public television show host
Small plates that are big on flavor are always in season at my house. This [Little Foods of the Mediterranean] is another wonderful collection of Mediterranean recipes from Clifford Wright that will send me into the kitchen with pleasure. Wright strikes just the right note between scholarly and sensual.
–Joyce Goldstein, author of The Mediterranean Kitchen and Saffron Shores.
Clifford Wright proves again in this delectable volume [Little Foods of the Mediterranean] that he is the dean of American authorities on Mediterranean cooking. The recipes are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
–John Mariani, author of The Italian-American Cookbook and The Dictionary of Italian Food and Drink
Cliff is our GO TO guy whenever we need advice on a particularly intriguing recipe or ingredient. That's why we are thrilled to be holding his new HOT [Some Like it Hot] and hip collection of recipes that will guide you on a world tour guaranteed to blow your taste buds away!
– Mary Sue Milliken and Susan Feniger Chefs/Owners, Border Grill and Ciudad
Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
– Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture
This book [Best Stews in the World] makes my list because it doesn’t just provide stew recipes from around the world, it also traces their origins. Ultimately, I find Wright’s fastidiousness strangely appealing. He is a genuine expert, not a personality posing as an expert, and his book is educational.
– Hsiao-ching Chou Seattle Post-Intelligencer, November 27, 2002
There are so many interesting flavors and combinations here [Mediterranean Vegetables]. Having had the honor of eating some of these dishes cooked by Cliff’s own hand, I know how good they really are. I can’t wait to cook them myself.
-Deborah Madison, author of Vegetarian Cooking for Everyone and The Greens Cookbook
The recipes in Grill Italian are traditional, informative, and most important, delicious. Cliff Wright brings together the best of Italy’s flavors and easy techniques.”
-Bobby Flay
Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world’s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know. The book is also full of fascinating history. Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
-Paula Wolfert
Clifford Wright is the reigning English-speaking expert on the cuisines and culinary culture of the Mediterranean.
— Colman Andrews, former editor of SAVEUR Magazine
Clifford Wright has put together 300 mouthwatering recipes [in Real Stew] that I want to try in the next week! This is exactly what I feel like eating right now.
— David Rosengarten, host of TV Food Network
“Real Stew” is a cookbook that doesn’t put on airs. “Real Stew” is what it is–an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like.
— Larry Bingham, Baltimore Sun
Clifford A. Wright... is a memorable, marvelous writer.
— Dick Sinnot, Boston Herald
Mediterranean Vegetables is a great reference book that will be invaluable to any chef’s library. I am especially glad to have it in mine.
— Jean-Georges Vongerichten, chef and co-author of Simple to Spectacular
This book [A Mediterranean Feast] is an impressive original study of the cradle of food civilization and marks an important achievement in the field of culinary history.
– James Beard Foundation Book Awards Committee, May 2000
I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries. In his monumental work, Clifford Wright has made a huge contribution. An astonishing accomplishment.
-Paula Wolfert
The Saveur 100. [Mediterranean Feast] Voted Most Delicious History Book You Can Cook From. Food-in-context has never been more thoroughly (and more cookably) presented.
--Saveur, January/February 2000
Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
-- John Alden, Smithsonian Magazine, January 2000,
Here’s a bookshelf worth of volumes..that celebrate the region’s diverse cooking traditions .... No book accomplishes that more impressively than Clifford Wright’s magnum opus “A Mediterranean Feast.”
–Malachy Duffy, Bon Appetit, May 2002
This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat. Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best. I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.”
–Jacques Pépin, chef, cookbook author, and public television show host
Small plates that are big on flavor are always in season at my house. This [Little Foods of the Mediterranean] is another wonderful collection of Mediterranean recipes from Clifford Wright that will send me into the kitchen with pleasure. Wright strikes just the right note between scholarly and sensual.
–Joyce Goldstein, author of The Mediterranean Kitchen and Saffron Shores.
Clifford Wright proves again in this delectable volume [Little Foods of the Mediterranean] that he is the dean of American authorities on Mediterranean cooking. The recipes are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
–John Mariani, author of The Italian-American Cookbook and The Dictionary of Italian Food and Drink
Cliff is our GO TO guy whenever we need advice on a particularly intriguing recipe or ingredient. That's why we are thrilled to be holding his new HOT [Some Like it Hot] and hip collection of recipes that will guide you on a world tour guaranteed to blow your taste buds away!
– Mary Sue Milliken and Susan Feniger Chefs/Owners, Border Grill and Ciudad
Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
– Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture
This book [Best Stews in the World] makes my list because it doesn’t just provide stew recipes from around the world, it also traces their origins. Ultimately, I find Wright’s fastidiousness strangely appealing. He is a genuine expert, not a personality posing as an expert, and his book is educational.
– Hsiao-ching Chou Seattle Post-Intelligencer, November 27, 2002
There are so many interesting flavors and combinations here [Mediterranean Vegetables]. Having had the honor of eating some of these dishes cooked by Cliff’s own hand, I know how good they really are. I can’t wait to cook them myself.
-Deborah Madison, author of Vegetarian Cooking for Everyone and The Greens Cookbook
The recipes in Grill Italian are traditional, informative, and most important, delicious. Cliff Wright brings together the best of Italy’s flavors and easy techniques.”
-Bobby Flay
Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world’s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know. The book is also full of fascinating history. Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
-Paula Wolfert
Clifford Wright is the reigning English-speaking expert on the cuisines and culinary culture of the Mediterranean.
— Colman Andrews, former editor of SAVEUR Magazine
Clifford Wright has put together 300 mouthwatering recipes [in Real Stew] that I want to try in the next week! This is exactly what I feel like eating right now.
— David Rosengarten, host of TV Food Network
“Real Stew” is a cookbook that doesn’t put on airs. “Real Stew” is what it is–an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like.
— Larry Bingham, Baltimore Sun
Clifford A. Wright... is a memorable, marvelous writer.
— Dick Sinnot, Boston Herald
Mediterranean Vegetables is a great reference book that will be invaluable to any chef’s library. I am especially glad to have it in mine.
— Jean-Georges Vongerichten, chef and co-author of Simple to Spectacular
This book [A Mediterranean Feast] is an impressive original study of the cradle of food civilization and marks an important achievement in the field of culinary history.
– James Beard Foundation Book Awards Committee, May 2000
I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries. In his monumental work, Clifford Wright has made a huge contribution. An astonishing accomplishment.
-Paula Wolfert
The Saveur 100. [Mediterranean Feast] Voted Most Delicious History Book You Can Cook From. Food-in-context has never been more thoroughly (and more cookably) presented.
--Saveur, January/February 2000
Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
-- John Alden, Smithsonian Magazine, January 2000,
Here’s a bookshelf worth of volumes..that celebrate the region’s diverse cooking traditions .... No book accomplishes that more impressively than Clifford Wright’s magnum opus “A Mediterranean Feast.”
–Malachy Duffy, Bon Appetit, May 2002
This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat. Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best. I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.”
–Jacques Pépin, chef, cookbook author, and public television show host
Small plates that are big on flavor are always in season at my house. This [Little Foods of the Mediterranean] is another wonderful collection of Mediterranean recipes from Clifford Wright that will send me into the kitchen with pleasure. Wright strikes just the right note between scholarly and sensual.
–Joyce Goldstein, author of The Mediterranean Kitchen and Saffron Shores.
Clifford Wright proves again in this delectable volume [Little Foods of the Mediterranean] that he is the dean of American authorities on Mediterranean cooking. The recipes are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
–John Mariani, author of The Italian-American Cookbook and The Dictionary of Italian Food and Drink
Cliff is our GO TO guy whenever we need advice on a particularly intriguing recipe or ingredient. That's why we are thrilled to be holding his new HOT [Some Like it Hot] and hip collection of recipes that will guide you on a world tour guaranteed to blow your taste buds away!
– Mary Sue Milliken and Susan Feniger Chefs/Owners, Border Grill and Ciudad
Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
– Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture
This book [Best Stews in the World] makes my list because it doesn’t just provide stew recipes from around the world, it also traces their origins. Ultimately, I find Wright’s fastidiousness strangely appealing. He is a genuine expert, not a personality posing as an expert, and his book is educational.
– Hsiao-ching Chou Seattle Post-Intelligencer, November 27, 2002
There are so many interesting flavors and combinations here [Mediterranean Vegetables]. Having had the honor of eating some of these dishes cooked by Cliff’s own hand, I know how good they really are. I can’t wait to cook them myself.
-Deborah Madison, author of Vegetarian Cooking for Everyone and The Greens Cookbook
The recipes in Grill Italian are traditional, informative, and most important, delicious. Cliff Wright brings together the best of Italy’s flavors and easy techniques.”
-Bobby Flay
Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world’s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know. The book is also full of fascinating history. Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
-Paula Wolfert
Clifford A. Wright's Books
A Mediterranean Feast
The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of
Cooking with Chilies
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Little Foods of the Mediterranean
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Mediterranean Vegetables
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The Best Soups in the World
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The Best Stews in the World
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One-Pot Wonders
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Grill Italian
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Hot & Cheesy
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FOOD HISTORY
Get ready to explore a small sampling of the fascinating history of food through the eyes of one of the leading authorities on the subject.
A Selection of CLASSIC HEIRLOOM RECIPES
Clifford A. Wright is the perfect guide to present a selection of exemplary and classic heirloom recipes.
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